tag:blogger.com,1999:blog-173263937309643922.post5231791232670189219..comments2024-03-09T06:25:33.630+00:00Comments on Neil Cooks Grigson: #143 Boiled Leg of Mutton (or Lamb) with (#144) Caper SauceNeil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-173263937309643922.post-66567201589945312082009-09-03T11:25:50.278+01:002009-09-03T11:25:50.278+01:007/10. this was my first boiled leg of lamb experie...7/10. this was my first boiled leg of lamb experience, it was succulent and tasty but i would say i definitely prefer a good roasting ! the turnip puree i have no memory of, the caper sauce was lovely though, very tangy, noice, different, unusual...buttersnoreply@blogger.comtag:blogger.com,1999:blog-173263937309643922.post-72499337514368273792009-05-26T20:38:30.984+01:002009-05-26T20:38:30.984+01:00Lamb! Yum! One of my favourite meats so this was a...Lamb! Yum! One of my favourite meats so this was always going to be a winner with me. It did not disappoint. The meat was deliciously succulent and really flavoursome. The turnips were bland and really didn't add anything to the dish, but the caper sauce was great. I'm all for it being more capery so I reckon chopping them up sounds like a good plan. All in all a good dish for me.9/10<br />CharlotteAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-173263937309643922.post-74962487209381954172009-05-22T09:09:15.317+01:002009-05-22T09:09:15.317+01:00Glad you've bought the book - there's some terrify...Glad you've bought the book - there's some terrifying recipes in there! I'm so very busy with my work at the minute that i'm having no time to cook anything from the book really. 'tis a shame...Neil Butteryhttps://www.blogger.com/profile/07465149114879599176noreply@blogger.comtag:blogger.com,1999:blog-173263937309643922.post-14253188781176302462009-05-21T21:12:25.013+01:002009-05-21T21:12:25.013+01:00yum. i've not boiled a leg of lamb, but i have pot...yum. i've not boiled a leg of lamb, but i have pot roasted it, per marcella hazan's classic italian cooking, in a close-fitting cocotte with half a cup of wine and some juniper berries, and it is, as your veg man says, the best meat ever. the fat does melt away, etc. etc. the caper sauce sounds good too. and then there's BROTH. i got the book on the basis of your commitment to it, and i'm enjoying reading it while reading you. thanks.Anonymousnoreply@blogger.com